CN101449798A - Flavorings for red rate chicken and preparation method of red rate chicken - Google Patents
Flavorings for red rate chicken and preparation method of red rate chicken Download PDFInfo
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- CN101449798A CN101449798A CNA2007101806000A CN200710180600A CN101449798A CN 101449798 A CN101449798 A CN 101449798A CN A2007101806000 A CNA2007101806000 A CN A2007101806000A CN 200710180600 A CN200710180600 A CN 200710180600A CN 101449798 A CN101449798 A CN 101449798A
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- jujube
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- fragrant
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Abstract
The invention discloses flavoring for jujube chicken and a preparation method for the jujube chicken. The preparation method includes selecting fresh chicken as main raw material. adding flavoring in the fresh chicken, and searing the chicken with fruit tree. The jujube chicken prepared by the present invention has functions of center-supplementing, qi-boosting, stomach-strengthening, kidney-securing, stomach-warming and cold-dissipating, has special flavor and has efficacy of nourishing and health-caring.
Description
Technical field
The present invention relates to the fragrant chicken of a kind of jujube and use flavoring, also relate to the preparation method of a kind of chicken simultaneously, relate in particular to the preparation method of the fragrant chicken of a kind of jujube.
Background technology
Along with the raising of people's living standard, also more and more higher to the requirement of food.At present, though the title differences such as various roast chickens, roast chicken and braised chicken of selling on the market are with Chinese prickly ash, aniseed, ginger, green onion and salt etc. substantially on seasoning matter, be traditional methods such as dipping, fried and halogen boil basically on method.These all are to work hard on color, smell and taste, and nourishing, function of health care generally are far from being.
Summary of the invention
The object of the present invention is to provide the fragrant chicken of a kind of jujube to use flavoring.
Simultaneously, the present invention also aims to provide the preparation method of the fragrant chicken of a kind of jujube, to reach nourishing, health care function.
To achieve these goals, technical scheme of the present invention has adopted the preparation method of the fragrant chicken of a kind of jujube, with the primary raw material of fresh and tender chicken, and flavoring in addition, flavoring adds plug in the body of fresh and tender chicken, and is roasting with fruit tree.
Technical scheme of the present invention has also adopted the fragrant chicken of a kind of preparation jujube to use flavoring, is made up of the component of following parts by weight: red date 70-80%, Chinese chestnut 15-25%, genseng 1-2%, matrimony vine 3-5%.
Described red date is the dried jujube of stoning.
Described genseng is an American Ginseng.
Specifically may further comprise the steps: first chicken is inflated in the chicken body from Ji Bozichu after slaughtering, plucking, and makes gas be full of the whole body of chicken equably; Take out internal organ, pour water, emit from anus, till cleaning up repeatedly by knife-edge part; Cleek is tiltedly worn on the neck, chicken is hung up; Pour boiling water on boiling hot skin, make skin smooth tight; Drench the chicken body with syrup; Chicken is dried up; Ji Gangmenchu is stopped up, above flavoring is filled in the chicken body, and poured into boiling water, chicken goes into to hang stove, comes out of the stove when baking to the colouring maturation with fruit tree.
Described fruit tree is preferably jujube wood.
In the flavoring of the present invention, red date, have another name called date, dried jujube, Chinese date, red date is rich in protein, fat, carbohydrate, carrotene, the B family vitamin, vitamin C, citrin and calcium, phosphorus, nutritional labeling such as iron and CAMP, wherein ascorbic content comes out at the top in fruit, the laudatory title that " vitamin king " arranged, the CAMP that red date contained, it is the essential composition of human body cell energetic supersession, can strengthen muscular strength, eliminate tired, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, good effect is arranged preventing and treating disease of cardiovascular system; The traditional Chinese medicine theory thinks that red date is used as medicine, and nature and flavor are sweet flat nontoxic, to weakness of the spleen and the stomach, diarrhoea protracted dysentery, palpitation and severe palpitation, the deficiency of blood is sallow and disease such as cough due to deficiency of the lung, is the good medicine of nourishing qi and blood invigorating the spleen simply.The Chinese chestnut nutritive value is very high, sweet fragrance, starch-containing 51～60%, protein 5.7-10.7%, fat 2-7.4%, mineral matters such as sugar, starch, crude fibre, carrotene, vitamin A, B and calcium, phosphorus, potassium can supply the nutrient of absorption of human body and utilization up to 98%; The Chinese chestnut each several part all can be used as medicine, and Chinese chestnut can strengthening the spleen and replenishing qi, it is damp and hot to eliminate, and shell is controlled gastric disorder causing nausea and is called astringent, and bark is fried in shallow oil soup and washed erysipelas, and root can be controlled diseases such as inclined to one side kidney qi; Traditional Chinese medicine is thought, Chinese chestnut, and the sweet temperature of property, nontoxic, the invigorating the spleen tonifying liver is arranged, the medical function of the strong bone of body.Genseng, sweet, little hardship, flat, return spleen, lung, the heart channel of Hang-Shaoyin; Can boosting qi and nourishing yin, be applicable to the gas deficiency of Yin and the disease of fire is arranged; Reinforce vital energy, multiple arteries and veins takes off admittedly, reinforces the spleen to benefit the lung, and promotes the production of body fluid, and calms the nerves, and be used for body void and desire to take off, the cold weak pulse of limb, insufficiency of the spleen food is few, and the deficiency syndrome of the lung is breathed with cough, and Tianjin wound is thirsty, and interior heat is quenched one's thirst, and prolonged illness void is thin, the palpitation with fear insomnia, the impotence palace is cold; Heart failure, cardiogenic shock.Matrimony vine, tonifying kidney and benefiting sperm nourishes the liver to improve visual acuity, and blood-enriching tranquillizing promotes the production of body fluid to quench thirst, and moistens the lung and relieve the cough; Cure mainly liver-kidney Yin deficiency, soreness and weakness of waist and knees, dizziness, dizzy, the many tears of blurred vision, cough due to consumptive disease is quenched one's thirst, and liver, stomach two warps are gone in seminal emission, doublely go into lung channel.In addition, chicken is selected the fresh and tender chicken about 10 months for use, mix the fragrant chicken of jujube that flavoring of the present invention bakes have tonifying middle-Jiao and Qi, be good for the stomach reinforce the kidney, the effect of warm stomach cold removing, its unique flavor looks good, smell good and taste good, the effect that have nourishing, keeps healthy.
The specific embodiment
Embodiment 1
The preparation method of the fragrant chicken of jujube of the present invention, with the primary raw material of 8 months fresh and tender chickens, flavoring in addition, flavoring adds plug in the body of fresh and tender chicken, and is roasting with fruit tree.Wherein, flavoring is made up of the component of following parts by weight: red date 75%, Chinese chestnut 19%, genseng 1%, matrimony vine 5%.Red date in the present embodiment is the dried jujube of stoning.Genseng is an American Ginseng.
Specifically may further comprise the steps: first chicken is inflated in the chicken body from Ji Bozichu after slaughtering, plucking, and makes gas be full of the whole body of chicken equably; Take out internal organ, pour water, emit from anus, till cleaning up repeatedly by knife-edge part; Cleek is tiltedly worn on the neck, chicken is hung up; Pour boiling water on boiling hot skin, make skin smooth tight; Drench the chicken body with syrup; Chicken is dried up; Ji Gangmenchu is stopped up, above flavoring is filled in the chicken body, and poured into boiling water, chicken goes into to hang stove, bakes with jujube wood and comes out of the stove when extremely colouring is ripe.
Embodiment 2
The preparation method of the fragrant chicken of jujube of the present invention, with the primary raw material of 9 months fresh and tender chickens, flavoring in addition, flavoring adds plug in the body of fresh and tender chicken, and is roasting with fruit tree.Wherein, flavoring is made up of the component of following parts by weight: red date 80%, Chinese chestnut 16%, genseng 1%, matrimony vine 3%.Red date in the present embodiment is the dried jujube of stoning.Genseng is an American Ginseng.
Specifically may further comprise the steps: first chicken is inflated in the chicken body from Ji Bozichu after slaughtering, plucking, and makes gas be full of the whole body of chicken equably; Take out internal organ, pour water, emit from anus, till cleaning up repeatedly by knife-edge part; Cleek is tiltedly worn on the neck, chicken is hung up; Pour boiling water on boiling hot skin, make skin smooth tight; Drench the chicken body with syrup; Chicken is dried up; Ji Gangmenchu is stopped up, above flavoring is filled in the chicken body, and poured into boiling water, chicken goes into to hang stove, bakes with jujube wood and comes out of the stove when extremely colouring is ripe.
Embodiment 3
The preparation method of the fragrant chicken of jujube of the present invention, with the primary raw material of 10 months fresh and tender chickens, flavoring in addition, flavoring adds plug in the body of fresh and tender chicken, and is roasting with fruit tree.Wherein, flavoring is made up of the component of following parts by weight: red date 78%, Chinese chestnut 15%, genseng 2%, matrimony vine 5%.Red date in the present embodiment is the dried jujube of stoning.Genseng is an American Ginseng.
Specifically may further comprise the steps: first chicken is inflated in the chicken body from Ji Bozichu after slaughtering, plucking, and makes gas be full of the whole body of chicken equably; Take out internal organ, pour water, emit from anus, till cleaning up repeatedly by knife-edge part; Cleek is tiltedly worn on the neck, chicken is hung up; Pour boiling water on boiling hot skin, make skin smooth tight; Drench the chicken body with syrup; Chicken is dried up; Ji Gangmenchu is stopped up, above flavoring is filled in the chicken body, and poured into boiling water, chicken goes into to hang stove, bakes with jujube wood and comes out of the stove when extremely colouring is ripe.
It should be noted last that: above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to the foregoing description, those of ordinary skill in the art is to be understood that: still can make amendment or be equal to replacement the present invention, and not breaking away from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (9)
1, the fragrant chicken of a kind of jujube is used flavoring, and it is characterized in that: the component by following parts by weight is formed: red date 70-80%, Chinese chestnut 15-25%, genseng 1-2%, matrimony vine 3-5%.
2, the preparation method of the fragrant chicken of jujube according to claim 1, it is characterized in that: described red date is the dried jujube of stoning.
3, the preparation method of the fragrant chicken of jujube according to claim 1, it is characterized in that: described genseng is an American Ginseng.
4, the preparation method of the fragrant chicken of a kind of jujube is characterized in that: with the primary raw material of fresh and tender chicken, and flavoring in addition, flavoring adds plug in the body of fresh and tender chicken, bakes with fruit tree.
5, the preparation method of the fragrant chicken of jujube according to claim 4, it is characterized in that: described flavoring is made up of the component of following parts by weight: red date 70-80%, Chinese chestnut 15-25%, genseng 1-2%, matrimony vine 3-5%.
6, the preparation method of the fragrant chicken of jujube according to claim 5, it is characterized in that: described red date is the dried jujube of stoning.
7, the preparation method of the fragrant chicken of jujube according to claim 5, it is characterized in that: described genseng is an American Ginseng.
8, according to the preparation method of arbitrary the fragrant chicken of described jujube in the claim 5-7, it is characterized in that: may further comprise the steps: first chicken is inflated in the chicken body from Ji Bozichu after slaughtering, plucking, and makes gas be full of the whole body of chicken equably; Take out internal organ, pour water, emit from anus, till cleaning up repeatedly by knife-edge part; Cleek is tiltedly worn on the neck, chicken is hung up; Pour boiling water on boiling hot skin, make skin smooth tight; Drench the chicken body with syrup; Chicken is dried up; Ji Gangmenchu is stopped up, above flavoring is filled in the chicken body, and poured into boiling water, chicken goes into to hang stove, comes out of the stove when baking to the colouring maturation with fruit tree.
9, the preparation method of the fragrant chicken of jujube according to claim 8, it is characterized in that: described fruit tree is preferably jujube wood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101806000A CN101449798B (en) | 2007-11-30 | 2007-11-30 | Flavorings for red rate chicken and preparation method of red rate chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101806000A CN101449798B (en) | 2007-11-30 | 2007-11-30 | Flavorings for red rate chicken and preparation method of red rate chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101449798A true CN101449798A (en) | 2009-06-10 |
| CN101449798B CN101449798B (en) | 2012-11-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101806000A Active CN101449798B (en) | 2007-11-30 | 2007-11-30 | Flavorings for red rate chicken and preparation method of red rate chicken |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822377A (en) * | 2010-05-26 | 2010-09-08 | 好想你枣业股份有限公司 | Jujube fruit healthcare food and processing method thereof |
| CN102524816A (en) * | 2010-12-17 | 2012-07-04 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Farm yellow mud roasted chicken (Jiaohuaji) with Trapa acornis |
| CN102551085A (en) * | 2010-12-17 | 2012-07-11 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Trapa acornis nakai wild baked chicken |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087600C (en) * | 1997-12-17 | 2002-07-17 | 艾广富 | Beijing royal roast duck and its production method |
| CN1954704A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Health-care black-bone chicken and its production method |
| CN100486458C (en) * | 2005-12-27 | 2009-05-13 | 刘盾 | Method for preparing cooked chestnut chicken with tuber of fleece-flower and glossy ganoderma |
-
2007
- 2007-11-30 CN CN2007101806000A patent/CN101449798B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822377A (en) * | 2010-05-26 | 2010-09-08 | 好想你枣业股份有限公司 | Jujube fruit healthcare food and processing method thereof |
| CN101822377B (en) * | 2010-05-26 | 2012-11-21 | 好想你枣业股份有限公司 | Jujube fruit healthcare food and processing method thereof |
| CN102524816A (en) * | 2010-12-17 | 2012-07-04 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Farm yellow mud roasted chicken (Jiaohuaji) with Trapa acornis |
| CN102551085A (en) * | 2010-12-17 | 2012-07-11 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Trapa acornis nakai wild baked chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101449798B (en) | 2012-11-14 |
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Owner name: HAOXIANG NI JUJUBE INDUSTRY CO., LTD. Free format text: FORMER OWNER: SHI JUBIN Effective date: 20100331 |
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Free format text: CORRECT: ADDRESS; FROM: 451161 NO.6, HAOXIANGNI AVENUE, XINZHENG INTERNATIONAL AIRPORT INDUSTRIAL ZONE, XINZHENG CITY, HENAN PROVINCE TO: 451161 XINZHENG INTERNATIONAL AIRPORT INDUSTRY ZONE, XINZHENG CITY, HENAN PROVINCE |
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Effective date of registration: 20100331 Address after: 451161 Xinzheng International Airport Industrial Zone, Henan, Xinzheng Applicant after: Haoxiangni Jujube Industry Co., Ltd. Address before: 451161, Henan Xinzheng Xinzheng International Airport Industrial Zone, miss you Avenue 6 Applicant before: Shi Jubin |
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Address after: 451162 Henan city of Zhengzhou province Xinzheng city Xuedian Patentee after: I miss you, health food, Limited by Share Ltd Address before: 451161 Xinzheng International Airport Industrial Zone, Henan, Xinzheng Patentee before: Haoxiangni Jujube Industry Co., Ltd. |